If you’re looking for a show-stopping dessert that combines the buttery comfort of cinnamon rolls with the ease of a sheet cake, Cinnamon Roll Poke Cake is about to become your new obsession. This cake starts with a simple box mix, gets infused with swirls of warming cinnamon, and is drenched in sweetened condensed milk for melt-in-your-mouth moistness. The best part? It’s finished with luscious cream cheese frosting and a dreamy vanilla glaze—each bite is pure nostalgia with a modern twist! Whether you bake for a cozy brunch or need an impressive potluck treat, this Cinnamon Roll Poke Cake always disappears in record time.
Ingredients You’ll Need
One of my favorite things about this recipe is how it turns supermarket staples into something that tastes homemade and totally special. Every ingredient has a purpose, enhancing the soft crumb, signature cinnamon roll flavor, and irresistible finishes that make this cake shine.
- White cake mix: Your shortcut to a fluffy, neutral base that lets the cinnamon shine through.
- Milk: Adds moisture and richness, making the cake tender and soft.
- Sour cream: Brings a subtle tang, balancing the sweetness and keeping the texture extra plush.
- Large eggs: Essential for structure and stability, giving your cake that classic rise.
- Vegetable oil: Locks in moisture and helps create a deliciously soft crumb.
- Ground cinnamon: The star spice—provides that warm, bakery-inspired flavor in every bite.
- Light brown sugar: Offers just the right touch of caramel sweetness and depth to mimic the true cinnamon roll experience.
- Sweetened condensed milk: Poured over the cake, it sinks into every hole for the iconic poke cake texture—ultra-moist and dreamy.
- Cream cheese frosting: Whether homemade or store-bought, this decadent layer really brings in that irresistible cinnamon roll vibe.
- Powdered sugar: Whipped into the glaze for a delicate sweetness and that signature glossy finish.
- Milk (for glaze): Smooths out the glaze so it drizzles beautifully over the cake.
- Vanilla extract: Rounds out the flavors with its warm, sweet aroma—don’t skip it!
- Nonstick cooking spray: A must for easy release, keeping your Cinnamon Roll Poke Cake picture-perfect.
How to Make Cinnamon Roll Poke Cake
Step 1: Prep the Pan and Heat the Oven
Start by preheating your oven to 350°F—let’s get that glorious aroma going! Grab a 9×13-inch baking dish and generously coat it with nonstick cooking spray. This quick step guarantees your Cinnamon Roll Poke Cake comes out clean and with no tragic sticking disasters.
Step 2: Mix the Cake Batter
In a large bowl, whisk together the white cake mix, milk, sour cream, eggs, oil, and the star: ground cinnamon. Stir until everything is smooth and creamy. The batter should look luscious and smell heavenly—don’t be surprised if you’re tempted to sneak a taste already!
Step 3: Bake the Cake
Pour your cinnamon-flecked batter into the prepared baking dish, smoothing it to the edges. Pop it into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when a toothpick in the center comes out clean and the top is just beginning to turn golden. Let it cool for about 10 minutes—this part’s key for the next step.
Step 4: Poke and Pour
Now, the fun part that makes a poke cake truly special! Use the handle of a wooden spoon to poke holes all over the warm cake (space them about an inch apart). Open your can of sweetened condensed milk and slowly pour it evenly over the cake, letting it seep into every nook and cranny. Trust me, this is what makes every bite irresistible.
Step 5: Frost the Cake
Microwave the cream cheese frosting for about 15 seconds to make it delightfully spreadable. Carefully smooth it over the warm cake, creating a velvety layer that melts into every poke and crevice as it cools. Set the cake aside to cool completely—this ensures neat slices and perfect texture!
Step 6: Glaze and Serve
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until you have a shiny, pourable glaze. Drizzle artfully over the cooled cake (use a piping bag if you want those classic zigzag lines). Slice, serve, and watch everyone devour their pieces with cinnamon-sugar smiles!
How to Serve Cinnamon Roll Poke Cake
Garnishes
The finishing touches make this cake just as beautiful as it is delicious. Sprinkle a little extra ground cinnamon over the glaze for a bakery look, or add a handful of chopped toasted pecans or walnuts for crunch. A touch of orange zest or fresh berries on the side can elevate each serving even more.
Side Dishes
Cinnamon Roll Poke Cake is a showstopper on its own, but it pairs beautifully with lighter sides, especially at brunch. Serve it with a dish of fresh fruit salad, a bowl of Greek yogurt, or even a simple mug of black coffee—each balances the cake’s sweet richness.
Creative Ways to Present
If you’re making this for a gathering, try cutting the cake into tidy squares and stacking them on a tiered platter for a dramatic presentation. For parties, use cupcake liners and serve individual portions. You can even assemble mini poke cakes in mason jars for a picnic or on-the-go treat—watch those layers shine through the glass!
Make Ahead and Storage
Storing Leftovers
Leftover Cinnamon Roll Poke Cake will stay moist and fabulous for several days. Simply cover your dish tightly with plastic wrap or transfer slices to an airtight container and store in the refrigerator. It will keep fresh for up to 4 days—perfect for sneaky midnight snacks!
Freezing
To freeze, cut the cake into individual servings and wrap each slice well in plastic wrap, then place them in a zip-top freezer bag. Freeze for up to three months. When you’re ready, just thaw a slice at room temperature or overnight in the fridge for the perfect make-ahead dessert.
Reheating
If you love a freshly-baked vibe, pop a slice in the microwave for 10-15 seconds. The frosting will turn irresistibly gooey and the cake will taste bakery-fresh. For best results, only warm up what you’ll enjoy in the moment so the glaze stays perfect.
FAQs
Can I use yellow cake mix instead of white?
Absolutely! A yellow cake mix gives a slightly richer flavor, but the cake will still be just as soft and delicious. It’s all about what you have on hand—feel free to make it your own.
What’s the best way to make neat holes for the poke cake?
A wooden spoon handle is classic, but the back of a thick chopstick or even a sturdy straw can work in a pinch. Just make sure the holes are big enough for the condensed milk to seep in for that signature poke cake texture.
Can I make this Cinnamon Roll Poke Cake ahead of time?
Yes, and in fact, it’s even more flavorful the next day! Feel free to prep the entire cake, including the glaze, up to a day in advance. Cover tightly and refrigerate until you’re ready to serve.
Is it possible to use homemade cream cheese frosting?
Definitely! Homemade frosting adds an extra layer of richness and you can adjust the sweetness to your liking. Just be sure it’s spreadable—if needed, pop it in the microwave briefly to soften for easy spreading.
How do I keep the cake moist if serving the next day?
The beauty of Cinnamon Roll Poke Cake is that the condensed milk does all the work to keep it moist! Keep it tightly covered in the fridge, and it will be just as soft and velvety even after a day or two.
Final Thoughts
This Cinnamon Roll Poke Cake always brings big smiles and empty plates wherever it goes. It’s simple, spectacular, and truly tastes like the lovechild of your favorite sheet cake and a decadent bakery cinnamon roll. Don’t wait for a special occasion—bake it soon and savor every cinnamon-swirled bite!
Print
Cinnamon Roll Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the irresistible flavors of a cinnamon roll in cake form with this easy and delicious Cinnamon Roll Poke Cake recipe. Moist white cake infused with cinnamon, sweetened condensed milk, and a cream cheese frosting topping, this dessert is perfect for any occasion.
Ingredients
Cake:
- 1 box white cake mix
- 1 cup milk
- 1/2 cup sour cream
- 3 large eggs
- 1/3 cup vegetable oil
- 2 teaspoons ground cinnamon
- 1/4 cup light brown sugar
Topping:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup cream cheese frosting (store-bought or homemade)
- 1/2 cup powdered sugar
- 1 tablespoon milk (for glaze)
- 1/2 teaspoon vanilla extract
- nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- Mix the cake batter: In a large bowl, combine the white cake mix, milk, sour cream, eggs, oil, and cinnamon. Mix until smooth.
- Bake the cake: Pour the batter into the prepared dish and bake for 30–35 minutes until a toothpick comes out clean.
- Poke holes: Use a wooden spoon handle to poke holes all over the warm cake.
- Add condensed milk: Pour the sweetened condensed milk over the cake, ensuring it fills the holes.
- Spread frosting: Microwave the cream cheese frosting, then spread it over the warm cake.
- Make glaze: Mix powdered sugar, milk, and vanilla extract to make a glaze.
- Drizzle glaze: Drizzle the glaze over the cooled cake before serving.
Notes
- For extra cinnamon flavor, swirl a cinnamon-sugar mixture into the cake batter before baking.
- Use a piping bag for a neater glaze drizzle.
- Store leftovers covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 42g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
